The matrix mechanism of ocratoxin A (OTA) in ground forms of roasting parameters at different temperatures

Ochratoxin A is the most common type of bioactive mycotoxin produced as a secondary metabolite by Aspergillus type molds (A. carbonarius and A.niger), which stands out with its presence in foods such as coffee, especially with intense consumption in terms of public health. Coffee is the most consumed beverage group in the world, which is appreciated as not an alcoholic beverage. Ochratoxins are of great importance for public health due to their nephrotoxic, teratogenic, hepatotoxic, carcinogenic and immunosuppressive effects. When we look at the food safety, sustainability and traceability and daily consumption habits of coffee, it is seen that it is consumed frequently. Apart from oil, the most traded product is coffee. Due to the frequency of consumption, the amount of OTA in coffee is important. In this study; A total of 124 samples were obtained from 31 different sales points of green coffee bean, low, medium and dark roasted coffee varieties at different temperatures and times. In the analyzes performed on these samples with high performance liquid chromatography, the OTA level measurement limit was found to be below 2 µg/kg and in accordance with the Turkish Food Codex (5 µg/kg). The water activity values were determined as 0.506-0.56 in green grain coffees, .305-0.380 in light roasted coffees, .306-0.376 in medium roasted coffees and 0.281-0.376 in dark roasted coffees. for green grain coffees L= 48.29 a=3.80 b=12.35 c=12.94 h=72.31 for light roast coffees L=41.085 a=14.36 b=14.08 c=20.21 h=43.98 Δe=17.04 medium roast L=36.62 a=14.36 b Calculated as =10.64 c=17.45 h=38.55 Δe=17.04 dark roasted L=32.52 a=11.56 b=6.12 c=14.50 h=158.91 Δe=17.04.